Our Haven Place: February 2010

Our three favorite pies-

To Start- Recipe for crust:

1 cup all purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

In a medium bowl, mix the flour and salt. Cut in the shortening, using a pastry blender ( or tossing with a fork), until particles are the size of peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all the flour is moistened and pastry almost leaves the side of bowl ( 1-2 teaspoons more water can be added if necessary).

Lightly sprinkle flour over a cutting board or countertop. Gather the pastry into a ball. On the floured surface, shape pastry into flattened round. Wrap flattened round(s) of pastry in plastic wrap and refrigerate about 45 minutes or until pastry is firm and cold, yet pliable. This allows the shortening to become slighty firm, which helps make the baked pastry more flaky.

On a slightly floured surfaced, roll pastry round with floured rolling pin into a circle that is 2 inches larger than an upside down 9 inch glass pie plate. Fold pastry into quarters or roll pastry loosely around a rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate. After placing pastry in pie plate, trim over hanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under edge to make even with plate; flute edges. Fill and bake as directed in pie recipe. Bake pie in a pre -heated oven 475' degrees. prick bottom and side of pastry with fork. Bake 8-10 minutes or until light brown.

Homemade pie's are the best. The crust is the hardest part it's not really that hard per-say - just a little time consuming. But it's worth it! You can also use store bought crust, however if you want to try to make your own, here you go!

Fresh Strawberry Pie-

Make Pastry Recipe above:

1 1/2 quarts ( 3pints) fresh strawberries

1 cup granulated sugar

3 tablespoons cornstarch

1/2 cup water

1 package (3 oz) cream cheese, room temperature

Make pastry as directed bake and cool.

Rinse strawberries with cool water, dry on paper towels. Cut out the "cap" or stem of each strawberry, mash strawberries in a small bowl with a fork to measure 1 cup. Reserve remaining whole strawberries. In a 2 quart saucepan, mix the sugar and cornstarch. Gradually stir in 1/2 cup water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat and cool. In a small bowl, beat the cream cheese with a spoon until smooth. Spread cream cheese in pie crust. Top with the remaining whole strawberries. Pour cooked strawberry mixture over the top. Refrigerate about three hours or until set. Store remaining pie covered in refrigerator.

Banana Cream Pie-

Pastry crust recipe-

4 large eggs

2/3 cup granulated sugar 1/4 cup cornstarch

1/2 teaspoon salt

3 cups milk

2 tablespoons butter or margarine, room temperature

2 teaspoons vanilla

2 firm ripe bananas

1 cup sweetened whipped cream

add pie crust to pie plate bake as directed. Separate the egg whites and yolks. Use just yolks. Place egg yolks in a medium bowl. Beat the yolks with fork; set aside.

In a 2 quart saucepan, mix 2/3 cup sugar, the cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Immediately stir at least half of the hot mixture graually into yolks, then stir egg mixture back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in the butter and 2 teaspoons vanilla. Cool at room temperature 30 minutes. Peel each banana, slice into pie crust. Pour warm filling over banana. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. Make sweetened whipped cream. Remove plastic wrap from pie. Spread cream over top of pie. Store remaining pie covered in refrigerator.

Key Lime Pie-

To Make, The Crumb Crust recipe:

graham crackers 1 1/2 cups ( about 11 squares finely crushed)

6 tablespoons cup melted butter

1 tablespoons sugar

Heat oven to 350'degrees. Place the butter in small microwavable bowl; cover with paper towel for 30-50 seconds till melted.Mix crumbs, melted butter and sugar until well mixed. Using fingers press firmly against the bottom and sides of pie plate. Bake for 10 minutes or until light brown. Cool on cooling rack.( for this recipe do not bake crust until you have made the whole pie.)

You will need-

4 large eggs

1 can (14 oz) sweetened condensed milk(not eveporated)

1/2 cup fresh or bottled lime juice.

1 or 2 drops green food coloring if desired

3/4 cup whipping cream

2 tablespoons granulated sugar

1 teaspoon vanilla

Make crust as directed except do not bake it.

Crack open eggs one at a time using only the yolks (use the egg whites for another recipe).

In a medium bowl, beat the egg yolks, milk, lime juice and food color with a electric mixer on medium speed about 1 minute or until well blended. Pour mixture into unbaked crust. Bake 14 -16 minutes or until center of filling is set. Cool on a cooling rack 15 minutes. Cover; refrigerate until chilled, at least 2 hours but no longer than 3 days. About 30 minutes to serving pie, place a medium bowl and beaters of electric mixer in refrigerator to chill. These will be used to beat the whipping cream, which beats faster in a cold bowl. Pour whipping cream into chilled bowl, and add the sugar and vanilla. Insert the chilled beaters in electric mixer. Beat on high speed until whipped cream forms soft peaks when beaters have lifted. Spread cream over pie. Store remaining pie covered in refrigerator.